Thee Best Pumpkin Cookies Recipe

I can’t even begin to tell you the gluttonous behavior that took place over the weekend.

Yep, I was such a glutton that it was almost disgraceful even to ME! Almost. I made this pumpkin cookies recipe on Friday and, uh, well, after like three days of gorging, they are gone. Gone. GONE. And guess what? It. Was. Worth. It. Their not-too-powerful flavor goes perfectly with the light, sweet penuche glaze.

The consistency of the cookie is more cake-like than cookie. The glaze on top of these cookies is fabulous! However, some may think it’s too sweet, but I think it goes really well with the cookie! But if you find it is too sweet, it can be omitted or substituted with a cream cheese frosting.

What else can I say about this amazing melt-in-your-mouth pumpkin cookies recipe? It’s a family favorite. I make them every fall. Even people who don’t like pumpkin will gobble these pumpkin cookies up.

This recipe is also delicious by topping the cookie with a sprinkle of crushed walnuts.

Glaze Instructions

In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly; stirring constantly for one minute or until slightly thickened.

Beat in milk.

Blend in confectioner's sugar until the glaze is smooth and spreadable.

Using a silicone basting brush or butter knife, spread glaze on cookies. The glaze will harden fairly quickly. I suggest you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

Oh, How Pinteresting

Meet the Bakerette Team

Cecelia of CeceliasGoodStuff.com: I'm excited to announce Cecelia's cookbook titled “Good Food for Good People” will be coming soon. It is filled with delicious, easy, healthy recipes that will inspire you to share your love through cooking.